This homemade scone recipe is packed with sweet raspberries and almonds to make a delicious breakfast, brunch, or afternoon snack!
Despite my penchant for going to bed early, spending my Saturday mornings watching cooking shows, and overall-grandma-like-actions, I’m actually in my 20s, or, as some might refer to me, a millennial or generation y-er.
I don’t love either term, as one sounds like a scientific test case and the other a punchline, but what I particularly don’t like is the generalized stereotypes either term presumes, especially the one claiming millennials no longer eat cereal.
Because that is a dirty lie.
There is at least one twenty-something out there who thinks cereal is all that and a bag of chips (ahem, me).
When I’m not eating or proclaiming my love for cereal and distaste for hasty generalizations, it’s safe to say a scone recipe isn’t far from my mind.
I have a real big thing for biscuits (it was such a big deal that back in college I would get multiple texts from people on the mornings the caf was serving biscuits and honey for breakfast–and I would eat them with a side of honey bunches of oats) and scones are just like a sweetened version of a classic biscuit.
Carbs, sugar, and biscuits?
Absolutely.
I love these scones as much as I love cereal, so obviously, that’s a lot. If there’s one takeaway from this, it’s that cereal and scones rule all.
Yields 8 Scones
This homemade scone recipe is packed with sweet raspberries and almonds to make a delicious breakfast, brunch, or afternoon snack!
15 minPrep Time
15 minCook Time
Save Recipe
Ingredients
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp lemon zest (it brightens the scones without giving it a lemon flavor)
- 1/2 cup unsalted butter, cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream, plus more for brushing
- 1/4 cup sour cream
- 1 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 cup raspberries
- Glaze
- 1 - 1 1/2 cup powdered sugar
- 2-3 Tbsp heavy whipping cream
- 1/2 tsp almond extract
- slivered almonds, for garnishing
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Whisk together heavy cream, sour cream, egg, almond extract, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
- Stir in the raspberries and mix until just combined.
- Turn the dough out onto a floured surface, and pat into a 1/2" thick circle. Cut into 8 triangles.
- Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
- While the scones are cooling, mix together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and almond extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream.
- Pour the glaze over the scones, sprinkle with almonds, and enjoy!
My favorite products used in this recipe:
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